Fall has arrived in Georgia and with it came all my cravings for hearty, comforting meals- the soups, the stews, butternut squash, the bacon….ohh the bacon! But let’s call a spade a spade- hours of prep and gourmet cooking are out the window these days with 2 little ones running around. So when looking for a quick, easy comforting meal this bacon beef butternut squash recipe hit the spot!
I found this bacon beef butternut squash recipe online and it was a family favorite from day one. One thing I love about it (other than the flavors) is how adaptable it is. If I have company coming over then it makes for a pretty meal, stuffed back into the peel of the butternut squash. But some nights I’m also just throwing it all into a glass dish, casserole style, and making dinner a little easier on myself. Either way, all of the amazing tastes of bacon beef and butternut squash never disappoint.
Looking for a new fall recipe for your household? Give this bacon beef butternut squash dinner a try and let us know what you think!
Ingredients:
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- 1 butternut squash cut in half
- 1lb ground beef
- 6 slices of bacon
- 3 small onions sliced, (reserve 1 for later)
- 1-2 stalks of celery, diced
- salt, pepper
- 1 tsp of cinnamon (add more for taste if wanted- we love the cinnamon flavor)
- 2 tablespoons balsamic vinegar
Instructions:
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Preheat oven to 350 degrees fahrenheit
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Cut squash in half and scrape out seeds
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Roast for 30 minutes until squash is soft
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While squash is in the oven, cook the bacon in a pan until crispy, set aside and leave the bacon fat in the pan
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Add 2 of the sliced onions and celery to the pan and then add the beef
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Season with salt, pepper, and cinnamon
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Continue stirring until the beef is finished, remove from heat and place in a bowl
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Remove the squash from the oven, when you can handle it scrape out some of the guts, leaving ~1/4 inch of squash, add squash to bowl with meat
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Crumble your bacon and add that to the bowl as well
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Mix well and then stuff your squashes with the beef mixture and place back in the 350 degree oven for 20 minutes
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While your squash are baking, add your reserved onion to your sauté pan and cook them over low heat with your balsamic to caramelize them
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Remove squash from oven, top with caramelized onions
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Enjoy!
Recipe and photo cred to Civilized Caveman
